Pricing baked goods per piece
- List the batch ingredients. Weigh where you can. Flour in grams is more accurate than flour in cups.
- Add packaging (bags, labels, boxes) as library items bought by the pack, and set those lines to "per piece".
- Enter how many pieces the batch makes and, if you want to pay yourself, the hours and hourly rate.
- Read the cost per piece and the price per piece that hits your target cost %.
Here the target cost % covers ingredients, packaging and labor, so it is higher than a restaurant food cost target. The 40% default is a placeholder. Set your own.
Pricing a celebration cake? Use the cake pricing calculator.
Usable yield, trim and waste
You pay for the whole case, but you can only serve what is left after trimming. If a pound of romaine gives you 12 ounces of usable leaves, its yield is 75%. Enter recipe amounts as the trimmed amount you actually use, and the calculator divides by the yield, so each recipe carries the cost of the trim. To find a yield, weigh a pack before and after prep, and divide after by before.
Unit conversions we use
Weight converts to weight and volume to volume automatically. These are the US customary measures from NIST Handbook 44 (2026), Appendix C (last checked 2026-10-18). A cup here is 8 US fluid ounces, not a 250 ml metric cup.
| Unit | Equals |
|---|---|
| 1 kg | 1000 g |
| 1 oz | 28.3495 g |
| 1 lb | 453.592 g |
| 1 l | 1000 ml |
| 1 tsp | 4.92892 ml |
| 1 tbsp | 14.7868 ml |
| 1 cup | 236.588 ml |
| 1 fl oz | 29.5735 ml |
| 1 pt | 473.176 ml |
| 1 qt | 946.353 ml |
| 1 gal | 3785.41 ml |
| 1 dozen | 12 each |
Volume to weight is different for every ingredient. A cup of flour and a cup of honey weigh very different amounts, so we never guess. If you buy flour by the pound and measure it in cups, weigh one level cup the way your kitchen scoops it and enter that in "1 cup weighs (g)". The same goes for "1 each weighs (g)" when you buy onions by the pound and use them whole.
Questions
How do I price cookies per piece?
Add up the batch cost, including packaging for each cookie and any labor, divide by the number of cookies, then divide by your target cost % as a decimal.
Should I include my time?
If you want the price to pay you, yes. Enter hours per batch and an hourly rate. Leave them blank to price on ingredients and packaging alone.
I measure flour in cups. Why does it ask for a cup weight?
Flour is sold by weight. How much a cup weighs depends on how you scoop it, so weigh one level cup and enter the grams. We never assume a density.
Are the example prices real?
No. They are placeholders. Replace them with what you pay.